FILLING:

100 g Roquefort

100 g mascarpone

2 walnuts

1 pinch pepper

PREPARATION

Crumble the Roquefort into small pieces. Whip the mascarpone. Add a little pepper. Mix with the Roquefort and the whipped cream with a spatula to make the mixture smooth. Refrigerate for 2-8 hours before serving.
Spread the mixture on the macaroon halves. Cover with the other halves. Sprinkle with crushed toasted walnuts.